Avocado Mango and Rucola Summer Salad

I’m on a big kick to get more fresh green stuff into my body to keep my little gut bacteria happy (read about that here and here). I already eat a lot of vegetables, but I’m trying to include even more. I’m branching out in the salad department these days. I’ve decided that the more creative you get with what you put in it, the better it is. Mixing fruit, greens, vegetables and nuts all together works beautifully. Sometimes, your salad doesn’t even have to be green at all, like one of my favorites Fennel and Orange Salad.

I’ve made this salad twice now. Once, like this recipe with the dressing outlined below, and once with Green Chili and Coriander Dressing. Both were delicious. The second time around I also added in radish sprouts and roasted chopped almonds.

Summer salad

Ingredients

Rucola (arugula, rocket) salad greens, as much as you need for the size salad you are making

1 mango, peeled and sliced

1 avocado, peeled and sliced

1 red onion, sliced

Simple ingredients

For the Spicy Orange Dressing

1 Tablespoon white balsamic vinegar (or apple cider vinegar)

Juice and zest of half an orange

Juice from half a lime

4 Tablespoons of olive, avocado, macadamia nut or walnut oil

2 Tablespoons fresh cilantro, chopped

1 red chili, finely chopped (could sub dry chili flakes)

Salt and freshly ground pepper to taste

Get ready to shake

What to do

For the salad:

Arrange your greens in a bowl or on a salad serving platter.

Lay on slices of avocado and mango.

Top with sliced red onion (and anything else you want to add).

Pour desired amount of dressing over the salad and enjoy!

For the dressing:

Put everything into a jar together and shake well (bonus points if you dance around the kitchen while shaking)